The shelf-life of fresh poultry meat is determined by the level of contamination of processed meat by spoilage microorganisms, storage temperature and storage atmosphere. This chapter looks at the various ways by which to extend the shelf-life of poultry meat: vacuum and modified atmosphere packaging; bacteriocins, herbs and spices; high hydrostatic pressure and electrolyzed water. The chapter also says that low-dose irradiation, non-thermal dielectric barrier discharge plasma systems and oxygen absorbers are some of the techniques used to reduce microbial contamination and improve the shelf-life of poultry systems.
- 17 pages
- English
- PDF
- Available on iOS & Android
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Preventing spoilage of poultry meat
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Subtopic
AgricultureTable of contents
- 1âIntroduction
- 2âSpoilage microorganisms
- 3âExtending the shelf-life of poultry meat: vacuum and modified atmosphere packaging (MAP)
- 4âExtending the shelf-life of poultry meat: bacteriocins, herbs and spices
- 5âExtending the shelf-life of poultry meat: high hydrostatic pressure (HPP) and electrolyzed water
- 6âIrradiation, non-thermal plasma and oxygen absorbers
- 7âWhere to look for further information
- 8âReferences
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